Serves 4 as a main course
Preparation: 10 minutes. Cooking: 15 minutes.
This is one of the main courses I served up at a dinner party recently, along with Prawns in Creamy Guajillo sauce and Sea bass Veracruz style. I wanted to showcase contrasting flavours from the Mexican culinary repertoire and I think I managed.
The Diabolo sauce is fiery and garlicky and really packs a punch. One of my dinner guests said that the sauce was reminiscent of Vindaloo curry in terms of the spice and pungency of flavour.
- 2 jalapeno peppers, seeds removed
- 2 dried guajillo chiles, toasted, soaked for 30 min in hot water then drained and ripped into small pieces
- 6 large peeled cloves garlic
- 3 large tomatoes
- A handful of fresh coriander
- A big glug of olive oil
- 4 shallots chopped (or 1 large onion) Large raw prawns - allow 5 to 8 per portion dependant upon size
- 125ml white wine
- 1 tablespoon chipotle paste
- Juice of half a lime
- salt and pepper to taste
- Put the jalapeno peppers, Guajillo peppers, tomatoes, coriander and garlic into a food processor or blender and whizz it up to a thick paste.
- Heat the olive oil in a sauté pan or wok.
- Fry shallots until soft.
- Add the tomato and chile mixture, white wine, lime juice and chipotle paste to the pan
- Bring to the boil and simmer for a few minutes.
- Add salt and pepper to the sauce, to taste.
- Add the prawns to the sauce and simmer until they are pink and cooked through - this will only take a few minutes.
Serve over boiled rice.